Vegan Gumbo With Andouille Red Ball Nuts

This veggie gumbo is packed with juicy tomatoes, Cajun herbs and delicious red beans andouille meatballs! Serve with rice for delicious and taste-packed vegetarian food!
I must apologize for the attack of soup and boiled recipes from this site lately. To be honest, there is more to come. Hey, it's cold!

Last week I had a bunch of soup-free or soup-free recipes that lined up but I just couldn't bring myself to make them. Bomb typhoons have a single digit temperature and as someone who is known for wearing sweaters even in July, I am wee bit fussy. Soups and stews are all I can handle.

For Vegan Gumbo

  • 3 tablespoons of olive oil
  • 1/4 cup of flour (wheat or flour)
  • 1 medium of onion, diced
  • 1 green pepper, diced
  • 2 celery sticks, diced
  • 3 cloves of garlic, chopped
  • 4 cups of vegetable broth
  • 1 (14 ounces) can fire roasted tomatoes
  • 1 1/2 cups fresh or frozen and thawed okra, tail and hat removed, cut 1-inch pieces
  • 2 tablespoons of vegan Worcestershire sauce
  • 2 teaspoons of peppers
  • 2 teaspoons of dried thyme
  • 1 teaspoon of black pepper
  • 1 teaspoon of dried oregano
  • Cayenne pepper to taste
  • Salt and pepper to taste

For Anduille red bean meatballs

  • 1 (14 ounces) can be kidney kidney red, drained and rinsed
  • 1 1/2 cups of panko breadcrumbs
  • 1 small onion, roughly chopped
  • 2 cloves of garlic, chopped
  • 1 tablespoon of soy sauce
  • liquid smoke 1/2 teaspoon
  • 1 teaspoon of peppers
  • 1 teaspoon of cumin powder
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried oregano
  • 1 teaspoon of black pepper
  • Olive oil, for brushing or spraying

To serve

  • Rice
  • Chopped onions and parsley

To make Gumbo

  1. Cover the bottom of a large pan with olive oil and place it over medium heat. Beat in flour. Cook the flour, stirring constantly, until it darkens the color a little and starts to smell crazy, about 5 minutes.
  2. Stir in the onions, pepper and celery and saute for about 5 minutes, until the vegetables begin to soften. Add the garlic and saute for about 1 minute, until it is very fragrant.
  3. Enter stock, tomatoes, okra, Worcestershire sauce, paprika, thyme, pepper, oregano and cayenne pepper. Increase heat and simmer. Reduce the heat and simmer, stirring occasionally, until the thick broth and vegetables become soft, about 30 minutes.

To make meatballs

  1. While the gumbo is loose, heat the oven to 400 ° and line the baking sheet with parchment paper.
  2. Place all ingredients in a bowl of food processor and pulse until finely chopped and mixed, stopping to scrape down the side of the bowl as needed.
  3. Roll the mixture to 1 inch ball (around 24) and arrange them on parchment lining the baking sheet. Lightly brush or spray with olive oil.
  4. Bake for about 30 minutes, or until browned, turning after mid-meatballs.

To serve

  1. Divide the meatballs into a bowl and high gumbo spoon Dr. Serve with rice and sprinkle with spring onions or parsley.

Berlangganan update artikel terbaru via email:

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel